Kim’s Paleo Keto Beanless Beef Chili

no beans beanless keto paleo chili

This chili really hits the spot on those cold rainy days! I like to serve this topped with cheese, raw onion and sour cream and alongside some low carb (gluten free / paleo / keto) “corn” bread. This recipe is suitable for even a weeknight as it can be ready to eat in about 45 minutes (including prep time).

NOTE: This is the stovetop version of the recipe. For the Instant Pot version please go here.

Chili can tend to be “carbspensive” due to all of the tomato sauce combined with the onions and large quantity of spices needed for the flavor. If you use a tomato sauce and tomato paste that has no added sugar, it will help tremendously with the carb count, although not completely. In my opinion, this meal is worth eating a bit less carbs for the rest of the day, since it's so satisfying.

For a nice variety, try making this recipe with “carne picada” chopped beef. It is amazing!

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Kim's Keto Beef "No Beans" Chili
If you eat beans, feel free to use them in this recipe. But written as-is, the recipe is gluten free, Paleo, Primal, Low Carb and suitable for a Ketogenic (Keto) diet.
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Instructions
  1. Brown hamburger in the pot the chili will fit into. Chop very small (If using fresh onion, brown it with the hamburger). If you're using grass-fed beef there is no need to drain the fat from the hamburger.
  2. When hamburger is almost done, add the onion flakes (if using), garlic, chili powder, cumin, oregano, salt and the tomato paste.
  3. Cook hamburger with the tomato paste and spices until the hamburger is cooked.
  4. Add the tomato sauce and tabasco, mix and cook for a few minutes.
  5. Cook on medium for 15-30 minutes.
  6. Taste and correct the salt if needed, or add more tabasco.
  7. This can simmer for hours if you want, or you can eat it after 30 minutes only. If you simmer longer, cover the pot with a lid and add a little broth if it gets too thick.
Recipe Notes

Net Carbs = 8 g. per 1/8 of the recipe

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Photo courtesy of pockafwye on Flickr.

 
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